Corporate Executive Chef

• Mar 2016 - Present

Executive Chef

• May 2015 - May 2016

Executive Sous Chef

• Mar 2014 - May 2015

Oversee daily operations of 124 seat a la carte restaurant and off site catering business Order and maintain inventory of food while maintaining food cost of 35% Create daily specials, seasonal a la carte dining menu, weekly and monthly special events, holiday and bi-weekly buffets, and full catering menu Write standardized recipes for all menus Analyze food costing for all menus and events Create tools necessary for sanitation and food cost controls, i.e. SSOP and HAACP forms, prep sheets, waste tracking form, educating staff on food cost cause and effect Prepare food for service, banquets, special events, and catering from scratch Create delicious and eye appealing food, ensure standard of preparation and plating Maintain standards of sanitation and safety in compliance with state mandates Hire, train, mentor, create performance reviews and goals, and schedule staff while maintaining labor cost of 35% Indirectly manage servers and FOH employees Show less

Rounds Cook

• May 2010 - Mar 2014

Stepped out of management for a bit to focus on education and personal development Stepped out of management for a bit to focus on education and personal development

Assistant General Manager/Kitchen Manager

• Jan 2008 - Mar 2010